Banana Almond Oat Pancakes

Makes approximately 4 servings. Save leftovers- these pancakes are great for quick snacks later in the day or week!

Ingredients:

1 cup rolled oats

1/4 cup almonds (or approximately 1/3 cup almond meal)

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp baking soda

1 medium banana

1 Tbsp vinegar

1 tsp pure vanilla extract

1 egg

3/4 cup unsweetened almond or soy milk

Directions:

Grind up the oats (and almonds if making almond flour from whole almonds) in a processor or blender.

In a bowl mix the ground oats, almond flour, cinnamon, nutmeg, and baking soda. In another bowl mash the banana.

Then whisk in the vinegar, vanilla, egg, and almond or soy milk.

Pour the dry ingredients into the wet ingredients to create the batter.

Heat a non-stick griddle over medium heat and lightly grease with canola oil.

Pour batter on the griddle in about quarter cups.

Cook for 3-4 minutes; the edges with start to brown slightly and there will be a few bubbles. Flip.

Key Nutrition Facts:

To make a tasty alternative to the traditional flour-based pancake, this recipe uses a combination of almonds and oats ground into flour. Oats are a great source of soluble fiber which helps to form a gel matrix within your digestive tract. This matrix not only slows cholesterol and sugar absorption, it also allows for more well-formed stools and more regular bowel movements. Good bacteria in your gut can also turn soluble fiber into butyrate, a highly beneficial short-chain fatty acid. Butyrate has been shown to decrease inflammation, inhibit cancer cells, and reinforce the membrane barrier in your colon.